Instructions

Lightly brush or spray olive oil onto the inside of each of the baguette pieces.

Toast in the oven for 3-4 minutes until just lightly browned.

In a large bowl, combine the olive oil, garlic powder, and parsley.

Add the avocado and tomato and gently combine, being careful not to completely smash the avocado.

Add a large pinch of salt, to taste.

Notes

Note: Measuring fresh herbs can be tricky. Remove the large stems from the parsley brunch, then roughly chop the leaves. Gently scoop into a ⅓ cup measurement. The leaves should fill the cup, but shouldn’t be tightly packed.